Dukkah Chicken With Quinoa And Fresh Beetroot (G-F)

Prep:

1. Soak quinoa in cold water.
2. Peel and cut beetroot into 2cm wedges.
3. Wash and chop tomatoes.
4. Zest lemon and cut half into wedges.
5. Wash wild rocket.

Method:

1. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
2. Half cover beetroot with cold water, bring to the boil and cook for about 15 minutes, or until tender. Drain.
3. Meanwhile, cut horizontally through the breast to make 2 pieces. Toss chicken in dukkah and olive oil (1 tsp/person) to evenly coat.
4. Preheat the oven to 200°c (180°c fan-forced).
5. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
6. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
7. Gently stir warm beetroot, tomatoes, feta and rocket through quinoa. Serve with chicken and lemon wedges.
8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
9. Cut lemon into wedges.
10. Wash and chop parsley.
11. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. Squeeze juice from lemon and whisk with olive oil (1 tsp/person), the zest and season with salt & pepper. Stir into quinoa, cover and set aside.
14. Heat a lightly oiled (1 tsp/person), large frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until golden. Reduce heat to low. Cover with lid. Cook for a further 5 to 6 minutes, turning halfway, or until cooked through. Remove. Cover loosely with foil, for 5 minutes.
15. Drain quinoa and rinse under cold water. Add to a saucepan with ratio 1. 5 water to 1 quinoa. Bring to boil, cover with a lid and cook for 16 minutes until water is absorbed. Fluff with a fork and transfer to a large bowl.